No matter what culinary genre they're tapping into, Bruce & Eric Bromberg (Blue Ribbon restaurants) seem to have a knack for drawing crowds and maintaining a devoted clientele. At Blue Ribbon Brasserie, the two manage to deliver a just as first-rate steak tartare as they do a comforting Matzoh ball soup. While many often falter and overreach when mixing cuisines, the Bromberg Bros. have built a lucrative empire off the formula.
At Blue Ribbon Sushi Bar & Grill, they've integrated their two Sullivan Street concepts at 6 Columbus Hotel, just a few steps from the Time Warner Center. Though this incarnation has sadly left the signature steak tartare and cheese fondue behind, there's a sizeable Japanese-centered menu with a generous raw fish selection in addition to cooked meats and seafood.
Seeing as there was a forty-five minute wait at 8 this Saturday evening, it's safe to say the word is out on this anticipated spot. With an ample inventory of wood booths and dining nooks, the Columbus Circle outpost looks like a bigger version of the Sullivan Street sushi flagship.
Once I got over the conspicuously "missing in action" steak tartare, things ran unusually smoothly for a restaurant that's officially been open since Thursday. I started at the front bar with an excellent bone marrow appetizer, served with toasted baguette.
After achieving a table in one of the dining enclaves, I settled into the sushi - all of which was superiorly fresh - including sea bream, yellowtail, mackerel, scallops, and the spicy lobster roll in egg wrapper. Luscious uni just may have been better than at the downtown location, but we'll have to do conduct further investigations before official ruling on the newly minted establishment.
Phone: (212)397-0404
Address: 6 Columbus Circle
Until we eat again,
Restaurant Girl
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Top Chef alum Dave Martin (pictured right) opened the doors to his first restaurant, Crave on 42nd. Upon dispatching a regular correspondent to the opening event, we've learned that Martin himself has personally painted the brightly colored squares that adorn the walls. The specials are cutely written, as if with lipstick, on a large mirror facing the entrance. Not to be confused with the east side ceviche bar Crave, Martin will be serving "upscale American comfort food." On the kitchen agenda: Dave's black truffle mac n' cheese and the hanging tenderloin martini- steak with carrot puree served cocktail style in a martini glass. Though Martin did not reign victorious on Top Chef, there are new aspirations that diners and fans will be making the trek to the western wilderness of 12th Avenue. Time will certainly tell...
